Pasta alla Norma

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Cut the ends off the eggplant and slice it into rounds, leaving some skin on but cutting it off in strips to avoid toughness.

Sprinkle coarse salt on the eggplant and let it drain to remove bitterness.

Wash the salted eggplant to remove excess salt and pat it dry with paper towels.

Heat vegetable oil in a skillet until hot and fry the eggplant slices until browned on all sides, lightly salting each batch as it comes out.

Prepare the sauce by heating olive oil in a pan, adding sliced garlic and pepperonchino, then adding peeled crushed tomatoes and a little salt, letting it bubble away.

Cook the ziti pasta in boiling salted water until al dente, then drain it well.

Add the drained pasta to the sauce, allowing it to cook a little longer and absorb some of the sauce.

Add shredded fresh basil to the pasta and sauce mixture, then mix in grated ricotta salata.

Transfer the pasta to a warm platter, top with the fried eggplant, and shave more ricotta salata on top, garnishing with basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens